Easy 5 minute Lemon Pepper Pan fried crispy Fish
This Easy 5 minute lemon pepper pan fried crispy fish is the perfect quick meal with your choice of side. Crispy on the outside and flaky on the inside, it is also a hit with kids.
In my opinion crispy, flaky fish doesn’t need anything but good seasoning and a dash of lemon juice. Although with lemon pepper being a key ingredient, that isn’t always necessary.
About that crispy fish. It doesn’t stay crispy for long which is why in the photos it doesn’t look as crispy as when it first comes out of the pan because food photos can sometimes take forever to take. Sometimes there is a lot of faffing around. So what I am saying is eat it as soon as possible, whilst it is still hot, with some salad or sautéed potatoes or mash or rice or whatever you desire.
The plus side is that it does actually take just 5 minutes to make. Think of those busy days. Think about when the kids just get in from school and act like they have never been fed in their lives. Do your kids do that too? In my world demands for snacks are made whilst their shoes and coats are being taken off.
A good not stick frying pan is essential for this recipe because otherwise it will just fall apart and you will be eating whatever has survived of the fish, directly out of the pan. Also please please please pat the fish dry properly before you attempt to coat it.
Onto more serious matters. I haven’t really spoken about the events of the last few weeks on the blog. There are many reasons for this. Sometimes it feels like you can’t address grief or anything real in food blog world. It’s all about marketing and your brand etc etc. The other reason is that I feel like some topics make others uncomfortable and often I find that people don’t want to know and can not accept that you can and do feel a certain way. I have always always struggled with loss. I guess it is one of my weaknesses. I can clearly remember being told of the passing of people from a very very young age. People who were not immediate family either. I always thought it just seemed to affect me more then it did others (maybe that was just in my mind) and although I can be sensitive and feel very deeply, I am not melodramatic.
So here I am saying that the loss of my Gran in Law, closely followed by the loss of my Grandad has deeply affected me. I have spent some mornings and evenings suddenly finding my eyes filling with tears and my heart yearning to speak to them just one more time. Loss affects everyone differently and you have the right to feel and feel at a pace and a depth that is right for you. After all, only you know what a person meant to you and what they brought into your little world.
I hadn’t yet processed the last term of college when my gran in law became ill and passed away. Then I hadn’t yet processed the loss of my gran in law, when my grandad passed away and I hadn’t yet processed the loss of my grandad when the celebration of Eid was upon us. I love Eid but I wasn’t really in the mood for celebrating. My grandad had passed away just over a week before Eid. I wanted to be at home away from everyone in my calm, safe place reading, praying and relaxing.
So now that I actually have had time to process a little, all these feelings are coming to the fore and my tears are coming in waves and for once I am accepting them, embracing them and grateful for them because you have to have experienced love and belonging to experience loss and grief.
- 2 thin white fish fillets, around 150g each
- 35g Wholemeal Flour
- 1 tsp Lemon Pepper
- 1 tsp Garlic Powder
- 1/2 tsp Paprika
- 1 1/2 tbsp Oil
- Use kitchen tissue to remove excess water and dry the fish.
- Season the fish on both sides.
- Mix the flour, garlic powder, lemon pepper and paprika on a plate.
- Coat the fish on both sides with flour and shake to remove excess.
- Heat a heavy non stick pan over medium heat and add the oil. Swirl to coat the pan.
- Add the fish to the pan. Cook for 2 minutes until golden, pressing down gently with a fish slice or spatula, then turn. (If you find that it is browning too fast, temporarily remove from the heat).
- Cook for a further 2 minutes on the other side.
- Serve immediately with a squeeze of lemon juice or grating of lemon zest and a sprinkle of malden sea salt and your choice of sides.